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Furunde Chinese Restaurant (Zongnan East Street Branch)

Sichuan cuisine · ⭐ 3.7

No. 4, Zongnan East Street, Ke Hua North Road (behind Jingshui Furong Home Banquet Hall, adjacent to Libao Building)

Dishes

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  Farmhouse Chicken Offal

  A rustic dish made with chicken offal such as heart, liver, and gizzard, stir-fried with chili, garlic, and ginger for a spicy and savory flavor.
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  Innovative Pot Fish

  A fusion dish combining Sichuan flavors with modern cooking techniques, featuring fresh fish slices and vegetables simmered in a spicy麻酱 broth.
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  Spicy Cauliflower in Hot Pot

  Dry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
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  Seasonal Vegetable and Pork Sparerib Soup

  A savory soup made with fresh seasonal vegetables and fried pork, offering a light yet flavorful experience.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Fish with Pig Intestines

  Fechang Yu is a dish featuring pork intestines and fish as main ingredients, typically prepared by cleaning fresh pork intestines and cooking them with fish slices or whole fish. The intestines are blanched to remove odor, then stir-fried with spices and simmered together with the fish to blend flavors. Some recipes add fermented bean paste, chili, ginger, and garlic for enhanced taste.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
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  Potato Crust Hot Pot Meat

  A spicy Sichuan-style dish featuring tender pork slices served on a crispy flatbread base, seasoned with chili, Sichuan peppercorns, and fermented bean paste.
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  Fresh Chili Pork Kidney

  Fresh pepper tripe is a dish made with pig kidneys and fresh chili peppers, stir-fried quickly to retain tenderness and freshness.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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